Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins
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Ingredients:
9 eggs 1/4
cup heavy cream
salt and pepper 1/2
tsp dried basil
1 tsp minced garlic 1 tsp olive oil
2 cups of frozen broccoli cuts
1/2 cup
diced red or yellow pepper
1/2 cup of onion diced
1/2 cup of mushrooms, sliced
1 cup shredded Italian cheese
Instructions:
1. Heat the oven
to 425 degrees.
2. Whisk the
eggs, cream, and dash of salt together in a bowl. Wisk in half of the cheese
and set aside.
3. Cover bottom
of cast iron skillet with olive oil. Add the garlic, broccoli, pepper, mushrooms,
and onions and saute until soft. (Cast iron works best because you will need to
move the skillet from top of the stove to oven. If you don't have cast iron,
use a regular skillet and then move to an oven-proof baking pan starting with
instruction #6.)
5. Add basil and
cook, stirring for 30 seconds to mix well.
6. Spread the
vegetables into an even layer, flattening with a spatula. Sprinkle the rest of
the cheese on top and let it just start to melt.
7. Pour the egg
mixture into the skillet over the vegetables and cheese. Tilt the pan to make
sure the eggs settle evenly. Cook for a minute or two until you see the eggs at
the edges of the pan beginning to set.
8. Put the pan
in the oven and bake until the eggs are set, 8 - 10 minutes. To check, cut a
small slit in the center of the frittata. If raw eggs run into the cut, bake
for another few minutes. If the eggs are set, pull the frittata from the oven.
For a browned, crispy top, run the frittata under the broiler for a minute or
two at the end of cooking. I let mine sit for a little longer, because I like everything a little crispier. Slice into wedges and serve!
Serve with frozen potatoes on the side, and a side of asparagus. RT didn't
particularly like the hash browns. He couldn't pick them up as easily. I think
french fries or tater tots. would have been better for him.
